Every week we make a loaf of homemade sourdough in our no knead bread baker. But today we wanted something with a little more sponge, a little thinner, and a little more spice … focaccia.
There’s tons of recipes that claim that you can make it in about one hour.
Focaccia in a Handmade Cazuela
- In the bowl of a stand mixer dissolve 1 1/2 teaspoons of yeast, 1/2 teaspoon sugar, in 3/4 cup lukewarm water for five minutes, until fizzy.
- Add 1 cup of flour, mix. Add 2 tablespoons of olive oil, 1 teaspoon of salt, and 1 tablespoon of rosemary, mix again.
- While mixer is going add 1/2 cup of flour, and another 1/4 cup of flour until the dough pulls away from the bowl.
- Warm up the oven to about 200F-250F. Then grease the bottom of a handmade flameware cazuela with olive oil.
- Using flour on a cutting board, roll dough into a flat round ball. Place in cazuela, cover with towel, and let rise for 20 or so minutes close to the warm oven.
- Turn oven up to 400F.
- Mix up a small bowl of 2 tablespoons of olive oil, 1 teaspoon of garlic, and 1 teaspoon of rosemary.
- When bread has risen, brush with olive oil mixture and put little indents into the dough.
- Bake in 400F oven for 20 minutes until golden brown. When done, brush with olive oil again, sprinkle with sea salt, and let cool on rack.
- Serve with hot, steamy soup, while adding another log to the fire, and put on Netflix.